In a large skillet over high heat add whole tomatoes, garlic, and onion and dry roast, turning frequently, until tomato skins, after blistering, soften and steam. Remove skillet from heat and cool ingredients. Chop and reserve. In a clean skillet, heat oil over medium heat. Season chops with salt and pepper and sear chops well on both sides. Remove and reserve. Discard oil from pan.

In the same skillet over medium high heat, melt butter until it sizzles. Add mushrooms and saute until lightly browned. Add oregano, chilies, and tortilla and saute. Add the roasted tomato mixture to mushrooms and add stock. Bring liquid to a boil and simmer, covered for 20 minutes. Remove from heat and let cool. Puree mixture including any liquid and pumpkin seeds for 30 seconds, until smooth. Transfer the puree back to the skillet and bring to a boil. Lower the heat and simmer for about 15 minutes. If sauce is too thick add water. Season with salt and pepper. Add chops to skillet and cover with sauce. Simmer chops, turning frequently, for about 10 minutes for medium rare. Serve chops with sauce and garnish with remaining pumpkin seeds.